Schweinshaxe Recipe
German · Main course · 170 min total
This classic Bavarian pork knuckle is slow-roasted until the skin is crackling-crisp and the meat is tender and flavorful, perfect for a hearty Oktoberfest feast.
20
min prep
min prep
150
min cook
min cook
2
servings
servings
850
kcal/serving
kcal/serving
Ingredients
- 2 whole pork knuckles (about 2 lbs each)
- 2 tablespoons coarse sea salt
- 1 tablespoon caraway seeds
- 1 teaspoon black peppercorns
- 4 cloves garlic, sliced
- 1 cup dark beer (such as Dunkel or Märzen)
- 1 cup beef broth
- 2 bay leaves
Instructions
- Preheat oven to 350°F (175°C). Score the skin of each pork knuckle in a diamond pattern, cutting through the skin but not into the meat.
- Crush salt, caraway seeds, and peppercorns in a mortar or spice grinder. Rub the mixture all over the knuckles, pressing into the cuts. Insert garlic slices into the slits.
- Place knuckles in a roasting pan, skin side up. Add beer, broth, and bay leaves to the pan. Roast for 1 hour.
- Reduce oven temperature to 325°F (160°C) and continue roasting for 1 more hour, basting every 20 minutes with pan juices. If the pan dries out, add a little water.
- Increase oven temperature to 425°F (220°C) and roast for an additional 20-30 minutes until the skin is puffed and crispy. Let rest 10 minutes before serving.
- Strain pan juices and serve as a sauce, or deglaze with a little beer and reduce.
Tips
- For extra crispy skin, pat the knuckles dry before rubbing with salt and let them sit uncovered in the fridge overnight.
- Serve with potato dumplings, sauerkraut, and a dollop of mustard.
- Leftover meat can be shredded and used in sandwiches or salads.
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